Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.
I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!
Marshmallow Mudslide Cookies
Ingredients
Fudge filling
- 1 â…“ cup (8 ounces) semisweet chocolate chips
- 1 cup sweetened condensed milk
- â…” cup chopped pecans or walnuts
Cookies
- 2 â…› cups (10 1/8 ounces) all purpose flour
- ½ cup (1 1/2 ounces) dark unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (7 ounces) granulated sugar
- ¼ cup brown sugar
- 1 package *s'mores marshmallows or jumbo marshmallows I used Kraft Jet-Puffed S'moreMallows
Instructions
Fudge filling
- Melt chocolate chips and sweetened condensed milk together in a double boiler or in the **microwave in a medium microwave safe bowl.
- Stir in chopped nuts. Set aside to cool to room temperature.
Cookies
- Heat oven to 350º.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter with an electric mixer.
- Add granulated sugar and brown sugar and mix on medium speed until light and fluffy.
- Add eggs one at a time and mix until well combined.
- Add vanilla and mix until combined.
- Add dry ingredients in two increments, mixing just until combined.
- Roll fudge filling into tablespoon sized balls
- Roll cookie dough into 1/8 cup balls then flatten into a disc with your fingers and place a ball of fudge filling in the middle of each disc. Wrap the cookie dough around the ball of filling, sealing it completely.
- Place cookies about 2 inches apart on large baking sheets.
- Bake for 10 minutes. Remove from oven.
- Turn on broiler.
- Place a marshmallow on top of each cookie.
- Broil cookies until marshmallows are toasted. This takes about 1 minute. CAUTION Watch cookies carefully when broiling! They can go from done to burnt in the blink of an eye!